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Lamb Meatballs with Mediterranean Dips

Prep Time:
15 mins.
Cook Time:
10-12 mins.


  • 2 or 3 slices bread, torn up
  • 1 pound ground American Lamb
  • 1 egg
  • 1 teaspoon dried thyme
  • Sesame seeds
  • 1 can (15 ounces) garbanzo beans
  • 1 to 2 large garlic cloves, quartered
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • Minced parsley (optional)
  • Red chile flakes (optional)
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh dill weed
  • 1 teaspoon grated lemon peel
  • Fresh dill sprigs


  1. To prepare meatballs, pulse enough bread in blender to get 1 cup lightly packed-down crumbs.
  2. Combine lamb, egg, bread crumbs, and thyme until well blended. Form 24 (about 1”) meatballs. Place meatballs in an oiled shallow baking pan. Bake at 375° for 10 to 12 minutes or until done.
  3. For Hummus Dip drain beans, saving 1/4 cup liquid. Combine beans in electric blender with garlic, lemon juice, oil, and reserved bean liquid. Process until puréed. If desired, sprinkle top with minced parsley and red chile flakes.
  4. For Yogurt Dip mix yogurt, dill weed and lemon peel. Garnish top with fresh dill.
  5. Sprinkle meatballs with sesame seeds; stick pick in each and serve with dips.

Source: American Lamb Board